atomu

Rating:

Nov 12, 2006

"The facade at Genoa is unimposing, but within the doors stands a restaurant that has become a Portland legend. The artists in the kitchen conjure a seven-course, fixed-price dinner, which will easily take you two-and-a-half hours of slow savoring. (You may have the four-course version if you wish). Most of the courses are set, the exceptions being a choice among three mains---usually a fish, a foul and a meat (vegetarians strike out here)---and several lovely desserts. There is always a wonderful soup, a pasta, and a cleverly composed salad. In addition to the dessert (never pass on the boccone dolce, a layered meringue and fruit concoction), you finish with a generous bowl of fresh fruit. The menus are well researched, and the kitchen dedicates itself to producing memorable examples of rather ambitious dishes. You may encounter an entrée such as whole trout stuffed with local wild chanterelles, shallots, marjoram and thyme, then pan-roasted. Menus change every two weeks, each prepared by a rotation of chefs, all of whom are dedicated to creating exception regional cuisine. Sit back, relax and enjoy the ride."